Graines crackers faciles

These homemade seed crackers make the perfect partner for your appetizers and offer a tasty, nutritious switch from store-bought versions. With their crispy bite and rich flavor, they're a must-have for entertaining or just healthy snacking.

I've been making these crackers almost every week since I found this. My kids gobble them up so fast I've started making double batches to keep enough around the house.

Ingredients

• 60 g mixed seeds: combining different kinds gives you varied textures and tastes - go for unsalted ones, organic if you can
• 50 g T65 flour: gives your crackers a good base - semi-wholemeal works great for extra flavor
• 20 g chickpea flour: adds a gentle flavor and protein boost - make sure it's fresh to avoid any bitter taste
• 1 tablespoon nutritional yeast: brings a slight cheesy note - you can skip it but it really makes a difference
• 1/2 teaspoon sea salt flakes: lifts all the flavors - Guérande salt works wonderfully here
• 1/2 teaspoon minced garlic: gives a soft aroma - stay away from garlic powder as it can be too strong
• 1 pinch Espelette pepper: adds warmth without being spicy - adjust up or down as you prefer
• 20 g olive oil: brings softness and taste - pick a quality oil you enjoy the flavor of
• 50 g water: brings everything together - room temperature works best

Step-by-Step Guide

Warming up your oven:

Set your oven to 170°C with fan if possible for even baking. Get a baking sheet ready with parchment paper.

Combining dry stuff:

Put all seeds, flours, nutritional yeast, salt, garlic, and pepper in a big enough bowl. Stir everything well with a wooden spoon so the spices spread out nicely.

Adding wet ingredients:

Pour in the olive oil then slowly add water while mixing. Quickly work the dough with your hands until it's well mixed and slightly sticky. If it feels too dry, add a few extra drops of water.

Rolling out your dough:

Put the dough on parchment paper and lightly dust the top with flour. Use a rolling pin to spread it into a thin, even layer about 2 mm thick. The thinner your crackers, the crunchier they'll be.

Cutting cracker shapes:

Carefully move the dough with its parchment onto your baking sheet. Using a pizza cutter or sharp knife, cut into rectangles or diamond shapes about 5 cm each. Don't worry if the edges aren't perfect, it gives them a nice homemade charm.

Baking time:

Bake in the middle of your oven for 15 to 18 minutes. Keep an eye on them after 12 minutes as they can cook quickly depending on your oven. They're ready when they look lightly golden and start pulling away at the edges.

Cooling down and breaking apart:

Take the tray out and let cool for 5 minutes. The crackers will get harder as they cool. Gently break them along your pre-cut lines. If they're not crunchy enough, you can pop them back in the oven for a few minutes.

Chickpea flour really makes all the difference in this. It doesn't just add plant protein but also gives these crackers that subtle nutty taste that makes them so hard to resist. I remember the first time I served these at a get-together, my friends couldn't believe I'd made them myself.

Best Storage Tips

These crackers keep perfectly in an airtight metal container for about ten days. Metal helps maintain their crunch unlike plastic containers which might make them soft. Don't store them with other strong-smelling foods as they can absorb odors. If they do get soft after a few days, just pop them in the oven at 150°C for 5 minutes to bring back their crunch.

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Tasty Twists

Feel free to make this your own. For a Mediterranean version, throw in some herbs de Provence and swap some olive oil for tomato paste. For a Nordic take, mix in dill seeds and a bit of lemon zest. If you love Asian flavors, try adding toasted sesame seeds and a touch of ground ginger. You can also swap chickpea flour for buckwheat flour to make them gluten-free with a more rustic flavor.

Serving Ideas

These crackers are great with party nibbles, but that's not all. Try them with homemade hummus, mild tapenade, or guacamole for a healthy snack. They're also tasty dipped in veggie or lentil soup instead of bread. Kids love them topped with cream cheese. On a cheese platter, they offer something different from regular bread, and their crunch works really well with soft cheeses like camembert or saint-marcellin.

Pro Tips

Slightly wet your hands when mixing the dough so it won't stick to your fingers

Poke the cracker surface with a fork before baking to stop them from puffing up and to keep the texture even

Watch them carefully in the last few minutes of baking since seeds can go from perfectly golden to burnt really fast

Frequently Asked Questions

→ Quelles graines puis-je mettre dans ces crackers ?

Vous pouvez mélanger à votre goût des graines comme le lin, le sésame, le pavot, la courge ou encore du tournesol. Adaptez selon vos envies !

→ Comment garder la fraîcheur des crackers ?

Une fois bien refroidis, stockez-les dans un bocal hermétique ou une boîte en métal. Ils resteront bien croquants pendant plusieurs jours.

→ Une alternative à la farine de pois chiches ?

Bien sûr ! Essayez une farine classique ou sans gluten comme la farine de riz ou encore celle d’épeautre. Faites comme bon vous semble.

→ Peut-on varier les épices pour les crackers ?

Totalement ! Ajoutez du paprika fumé, des herbes comme le romarin ou le thym, ou encore une pointe d’ail en poudre.

→ Quand peut-on savourer ces crackers ?

Ils sont parfaits pour vos apéritifs, vos petites faims ou même pour accompagner des trempettes, du houmous ou un fromage frais.